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photo Pressed Crab Salad Sandwich with Red Pepper Vinaigrette Recipe | Say Mmm

Pressed Crab Salad Sandwich with Red Pepper Vinaigrette

This sandwich, designed to feed a crowd, is perfect for a lazy summer picnic.
8 Servings - saveur.com
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Servings:8  | Calories:331 | Total Fat:19g  | Chol:24mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 19g
29 %
Sat Fat 3g
15 %
Total Carb 26g
9 %
Fiber 4g
16 %
Sugars 2g
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Cholesterol 24mg
8 %
Sodium 1252mg
52 %
Protein 15g
30 %
Calories:
32% Ciabatta bread
29% Others combined
22% Olive oil
15% Mayonnaise
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.

Ingredients

FOR THE TOMATOES
2 medium beefsteak or heirloom tomatoes
1/4 teaspoon kosher salt
FOR THE RED PEPPER VINAIGRETTE
1 cup jarred red bell peppers, drained
3 tablespoons red wine vinegar
3 cloves garlic, smashed and peeled
1/2 teaspoon kosher salt
1/4 cup olive oil
FOR THE CRAB SALAD
3 tablespoons capers, drained and chopped
4 tablespoons mayonnaise
finely grated zest from one lemon
1/4 teaspoon kosher salt
1 pound backfin crab meat, picked over
2 tablespoons red pepper vinaigrette (above)
1 16oz loaf ciabatta bread
1 cucumber, peeled, halved, seeded, and cut into 1/4 inch slices
1 small ripe avocado, halved, pitted, and thinly sliced
1/4 teaspoon kosher salt

Directions : View recipe directions on saveur.com
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